Soft Sugar Cookie Bears

  It’s been too long since I last made these sugar cookies. They are so soft and sink your teeth worthy. I’ve made them several times now and love to decorate them for different occasions so obviously I had to dress them up a little for Valentine’s Day since it’s right around the corner. You […]

 Sugar Cookie Bears

It’s been too long since I last made these sugar cookies. They are so soft and sink your teeth worthy. I’ve made them several times now and love to decorate them for different occasions so obviously I had to dress them up a little for Valentine’s Day since it’s right around the corner. You can decorate them two ways: with quick and easy big buttercream hearts or with candy and sprinkles to make adorable teddy bears.

Shaping Sugar Cookie Dough

I started making this recipe from my blogging friend Maria’s Two Peas and Their Pod’s Cookbook and immediately fell in love and added it to my forever baking list. If you want to see some other fun designs based off this recipe, check out these cuties:

Darling Duckling Sugar Cookies

Frosted Frostys Soft Sugar Cookies

Little Deer Sugar Cookies

Werewolf Sugar Cookies

 

This time I tinted the sugar cookie dough with pink icing color to make them a little more festive. When ready to bake, scoop the dough, roll into balls and then gently each press with a clean, flat surface coated in granulated sugar.

Soft Pink Sugar Cookies

They only need to bake for 8 minutes, so even if you don’t decorate or add buttercream, you can enjoy these cookies in no time. Easy to prepare and too easy to eat.

Sugar Cookie Bears

But let’s get into how to decorate these cute teddy bears. Start out by making buttercream frosting and tinting it brown, or make chocolate buttercream frosting depending on your preferred flavor combination.

Decorating Sugar Cookie Bears

Scoop buttercream using a 1.5 inch scoop and place on top of cookie. Then press into a bowl of decorative white sanding sugar to shape into a smooth mound. Reshape if necessary – the sanding sugar creates a barrier to aid in shaping and helps keep your fingers from getting buttercream all over them.

Place two brown M&M’s in position for ears.

Use a toothpick to remove some of the buttercream where the nose goes and then pipe on a cute little snout. Then sprinkle sanding sugar right on top this time.

If you try to pipe the buttercream directly over the sanding sugar, it won’t really stick. That’s why it’s helpful to remove the buttercream where you want to pipe – so that it attaches.

Now press a tiny heart sprinkle in position for the nose and jumbo heart sprinkles in position for cheeks. You can totally use other shapes, I just had these hearts handy for Valentine’s Day. 

Finish off the face with two black sugar pearls in position for eyes and use a toothpick to gently draw lines through the buttercream to emulate stuffed animal seams.

Sugar Cookie Bears

Thank you for coming to my teddy talk. : )

For a much faster decorating approach, just pipe hearts on the cookies using an Ateco 864 decorating tip. Pipe a dollop with pressure, gently releasing the buttercream to a point and then do the same motion creating a v-shape and slightly overlapping the bottom of the first piped section.

That’s it. 

Buttercream Hearts

Pretty in pink … and red!

Sugar Cookie Bears
Yield: 24-28 cookies

Soft Sugar Cookie Bears

Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 15 minutes
Total Time 38 minutes

Ingredients

SUGAR COOKIES

  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (8 tablespoons unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar, plus another 1/4 cup to use for flattening cookies
  • 1/2 cup confectioners’ sugar
  • 1 large egg
  • 1-1/2 teaspoons pure vanilla extract
  • Pink icing color
  • nonstick cooking spray

FROSTING

  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 3 cups confectioners’ sugar, sifted
  • 3 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • Brown icing color
  • White sanding sugar
  • Black sugar pearls
  • Brown M&M's
  • Jumbo red heart sprinkles

Instructions

  1. Make the Cookies:  Preheat oven to 350 degrees fahrenheit. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cream of tartar and salt and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, 1/2 cup of the granulated sugar, and the confectioners’ sugar until smooth. Add the egg, and vanilla extract. Mix until combined. Add the dry ingredients and mix on low. Add pink icing color, continuing to mix until just combined.
  4. Scoop the dough using a 1-1/2 inch scoop and place on baking sheet about 2 inches apart for evenly sized cookies. Roll the dough into balls. Not all the cookies will fit on the sheet for one batch.
  5. Pour the reserved 1/4 cup of granulated sugar into a small bowl or dish. Spray the bottom of a drinking glass with nonstick cooking spray. Press the bottom of the glass into the sugar to evenly coat. Press the sugared glass bottom on top of each cookie dough ball and press down gently. Repeat for each cookie and reapply cooking spray as needed.
  6. Bake the cookies for 8 minutes. Don't overbake. Let cool 5 minutes before transferring to a wire rack to cool completely. (Note: I slide the parchment paper and cookies off my flat cookie sheet and onto the counter to cool just a couple of minutes after they come out of the oven.
  7. Repeat with remaining dough.
  8. Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the confectioners’ sugar and mix until combined. Add the vanilla extract and one teaspoon of milk at a time for desired consistency.
  9. To Decorate Bears: Tint buttercream brown. Scoop the buttercream using a 1-1/2 inch scoop and place on top of a cookie. Gently press the cookie and frosting into a small dish filled with white sanding sugar. Very gently rock and rotate to coat the surface. Use the palm of your hand to reshape into a nice mound.

    Place brown M&M's in position for ears. Pipe a buttercream nose and sprinkle with more sanding sugar to coat. (You'll need to remove any sanding sugar where you will be piping to allow the buttercream to stick.) Place a miniature heart sprinkle on top of the nose, two jumbo red heart sprinkles in position for cheeks, and black sugar pearls for eyes. Press firm, but gentle so they are secure. Decorate one cookie at a time to make sure the sprinkles attach. Use a toothpick to draw lines on the face to mimic stuffed animal seams.
  10. To decorate hearts: Reserve some of the buttercream to tint red. Use an Ateco #864 tip to pipe a short line on the cookie with more pressure at the beginning and tapering pressure as you pull away to create a pointed end. Then pipe another section to create a V shape that slightly overlaps the first section.
  11. Store in an air tight container at room temperature for up to 3 days.

Notes

Recipe adapted from the Two Peas and Their Pod Cookbook by Maria Lichty.

Sugar Cookie Bears

Hugs and hope you have a Happy Valentine’s Day!

Meringue Bunnies

Have you ever tried making meringues at home? They are made by adding sugar to whipped egg whites and often piped in traditional kiss shapes and baked. Pretty easy, but you guys know I can’t resist a twist on sweet treats. So … Here come some bunnies in perfectly pastel colors for spring. The recipe […]

Meringue Bunnies

Have you ever tried making meringues at home? They are made by adding sugar to whipped egg whites and often piped in traditional kiss shapes and baked. Pretty easy, but you guys know I can’t resist a twist on sweet treats. So … Here come some bunnies in perfectly pastel colors for spring.

Superfine Sugar

The recipe I use calls for superfine sugar or caster sugar and heating it in the oven for a few minutes to make it easier to dissolve when incorporating into the egg whites. This brand is from India Tree and I have found it at Fresh Market in the past.

(more…)

Wood you be mine? Beaver Cake Pops.

I’ve been busy as a beaver making these cute little cake pops for Valentine’s Day complete with downloadable treat tags. They’d also be adorable for a woodland themed shower or birthday party – minus the tags, of course. Let’s see how these decorative add-ons transform a shaped cake ball into the sweetest edible valentine. First […]

Beaver Cake Pops

I’ve been busy as a beaver making these cute little cake pops for Valentine’s Day complete with downloadable treat tags. They’d also be adorable for a woodland themed shower or birthday party – minus the tags, of course.

Beaver Cake Pop Add-Ons

Let’s see how these decorative add-ons transform a shaped cake ball into the sweetest edible valentine. (more…)

Little Deer Sugar Cookies

It’s sugar cookie season! And these frosted fawns are a super cute cookie to sink your teeth into over the holidays. They are a variation of the soft vanilla sugar cookie snowmen I made last winter and love so much!  These are different though with the addition of nutella for the frosting and dough. I […]

Adding spots

It’s sugar cookie season! And these frosted fawns are a super cute cookie to sink your teeth into over the holidays. They are a variation of the soft vanilla sugar cookie snowmen I made last winter and love so much! 

(more…)

Werewolf Cookies

Wee Werewolf Cookies … Howl cute! These so-soft chocolate sugar cookies with chocolate buttercream are super fun for Halloween! You’ll definitely want to sink your teeth into a few.  These cookies are quick, easy and kind of addictive. And you should totally bake some even if you don’t want to decorate them. I based them […]

Howl Cute Werewolf Cookies

Wee Werewolf Cookies … Howl cute! These so-soft chocolate sugar cookies with chocolate buttercream are super fun for Halloween! You’ll definitely want to sink your teeth into a few. 

Chocolate Cookie Dough

These cookies are quick, easy and kind of addictive. And you should totally bake some even if you don’t want to decorate them. I based them off these vanilla sugar cookies that I can’t stop making. They are so good!

The dough is scooped, rolled and then flattened slightly for a sweet little round canvas. 

So Soft Chocolate Cookies

Once the cookies are baked and cooled, scoop a small amount of chocolate buttercream on top. 

Wee Werewolf Chocolate Cookies

But how do we go from that to these sweet-fanged faces.

Let me show you.

(more…)

Doggone Cute Christmas Cookies

Hot diggity dog! It’s almost Christmas. And, we’re in the home stretch. Are you ready?! I’m ready early for a change and it feels good! So good that I made these sweet sweater wearing dachshund gingerbread cookies for you guys. The sausage dog cookie cutter is from Meri Meri. I love how long he is. […]

Hot diggity dog! It’s almost Christmas. And, we’re in the home stretch. Are you ready?! I’m ready early for a change and it feels good! So good that I made these sweet sweater wearing dachshund gingerbread cookies for you guys.

The sausage dog cookie cutter is from Meri Meri. I love how long he is. Like extra long just for fun. I bought him a few weeks ago after I saw some cute Christmas stickers at Target and I knew right away I needed to turn them into cookies.

See what I mean?! These were begging to be cookies. Luckily I had already been stalking that Meri Meri cookie cutter.

By the way, if you are looking for inspiration – stickers, greeting cards, baby clothes are great. They usually have simplified designs that you can interpret into cookies, cupcakes, cake pops and more.

I used this gingerbread recipe for the cookies and royal icing. The flavor is perfect for the holidays and the color makes a great base for doggies.

Speaking of color, I tinted royal icing into these five basic colors to use for the three different designs in this post.

To decorate:

  • Pipe red sweaters on for the Santa suit base and let dry.
  • Pipe pink sweaters for the presents. Then immediately pipe two thin lines of red icing on the pink for ribbons and let dry.
  • Pipe green sweaters and while still wet, carefully place colorful sugar pearls on top for ornaments and let dry.
  • Now go ahead and outline the dog shape with brown icing. Don’t forget the eyes and tail. Then fill in his floppy ear and pipe a nice round dot on for his nose.
  • When the sweater bases are dry, you can pipe on collars and cuffs, a nice big red bow on the pink and white fluff and buttons on the red.

Woof! Looking good. The final touches are made with Americolor edible ink writing pens.

Draw lines on the collars and waistbands.

And black belts for Santa “Paws.”

I also went back over all the noses with the black pen so they would stand out a little more.

You can also dot the eyes using a toothpick dipped in royal icing if you like.

I think they’re pretty doggone cute! Who’s with me?

I hope you have a wonderful Christmas. Hugs and Happy Holidays, friends!

Teddy Bear Cake

I’m pretty thrilled with how this little teddy bear turned out. It’s the first time I’ve tried to make and decorate a three dimensional decorated cake like this, but I think he looks beary cute! The inspiration for the shape came when I was actually making another cake. I had baked a two-layer, six-inch cake and […]

I’m pretty thrilled with how this little teddy bear turned out. It’s the first time I’ve tried to make and decorate a three dimensional decorated cake like this, but I think he looks beary cute!

The inspiration for the shape came when I was actually making another cake. I had baked a two-layer, six-inch cake and made some cupcakes with the extra batter from the recipe.

When I set them out to cool, they all looked something like this. I immediately saw a “bear” with little cupcake legs and ears.

I used this delicious cake recipe and it makes the perfect amount for a complete teddy bear.

One 6-inch cake layer
One 5-inch cake layer
6 cupcakes

In the pic above, I baked the cupcakes without liners and greased the cupcake tin with shortening, placed strips of parchment paper inside and greased again to keep them in place. Then I coated it with cocoa to help prevent sticking.

You probably don’t need the strips, but I didn’t want to take any chances on having trouble removing a cupcake since I needed all six for the bear shape.

Once you have your cakes and cupcakes baked, go ahead and mix up some buttercream frosting.

I used this frosting recipe to make one batch of vanilla buttercream and then made a second batch of buttercream and added 1/3 cup of unsweetened cocoa to the confectioner’s sugar to make chocolate frosting.

Tint a small amount from the batch of vanilla buttercream with pink icing color for cheeks, another small amount with blue for a bowtie, and save a little of the vanilla buttercream for the eyes.

Then use the remaining vanilla buttercream and mix in a small amount of the chocolate buttercream to create a lighter brown color for the belly, nose, paws and ears.

To start creating the bear shape, use a sharp knife to remove a small curved portion from the larger 6-inch cake layer. Save the curved cake scrap for use later.

Push the 5- and 6-inch cake layers together to form the head and body. Place them on a large rectangular sturdy surface. You can use a baking sheet for instance. I used a rectangular heavy-duty cake board.

Frost an area for the cheeks with pink buttercream and the area for the belly with the light brown buttercream. Frost over a large area so you have the freedom to make the belly and cheeks any size you want when piping the furry frosting later.

Use a round cutter to cut curved sections from two of the cupcakes. These will end up being placed on the head for ears. Save any scraps for use later.

Use a small round cutter to gently press into the pink frosting to mark where the cheeks will go.

Now to add more frosting. Go ahead and spread a thin layer of the chocolate frosting on the exposed cake layers. Then frost a thin layer on two more of the cupcakes.

Use the lighter brown frosting to frost the tops of the cut cupcakes to be used for the ears. Then frost the tops of the remaining two cupcakes to be used for the legs. For these, add more frosting to try and create a flat and smooth top.

For the bear snout, I ended up piping a circular mound of the light brown frosting onto a sheet of wax paper and then used an offset spatula to help smooth it out. Place the mound of frosting in the freezer to firm up and you can use the spatula to help scrape and shape it even more.

Place the snout in position on the bear’s head and then slightly tuck two chocolate wafers underneath … in position for eyes.

Now you can start piping the darker chocolate frosting using a Wilton #18 decorating tip for the bear’s fur. Use the circular impression as a guide to pipe around for perfectly shaped cheeks.

Pipe frosting near the bear’s neck and then place the two chocolate frosted cupcake arms in position. Apply frosting on the bottom of the cupcakes to help secure them to the body.

I wanted the legs to be facing forward/up, so I carved away some of the cake and then attached the cupcake to the cake with frosting and inserted a straw through the cupcake and into the cake to help secure it. It worked well enough, but the safest thing would be to cut all the way through the cake so the cupcake legs would be resting on the surface below.

Keep piping all around the body, making sure to leave the light brown frosting of the ears, round belly and bottom paws visible.

He’s coming together.

For each paw, gently press a chocolate wafer rounded side up and three chocolate morsels pointed side down into the frosting.

Cut one of the chocolate wafers almost in half and attach it in position for the nose with a small amount of frosting. Pipe small dots on the eyes with some of the reserved vanilla buttercream.

Then tint a small amount of the remaining chocolate frosting a darker brown and pipe on a sweet little smile.

Now let’s make a little bowtie with blue buttercream and some of the leftover cake scraps.

Cut the reserved cake scraps in sections and use them to make a little bowtie. Pipe the sides using a Wilton #16 decorating tip while holding each piece between your fingers. Once the sides are piped, place the pieces in position and then continue piping until the rest of the cake is covered in blue buttercream.

So unbearably cute I could squeeze him!